While We Wait

While we wait for season 5 to begin, we have two great fall recipes from Chef Stephanie to share with all of you.

Sweet Potato Puree with Blue Cheese and Brown Sugar Walnuts

Serves 6-8

For the Sweet Potato Puree
6 sweet potatoes (about 4 pounds), peeled and cut into 1-inch chunks
4cloves garlic
4 tablespoons butter
½ cup plus 1/4 cup water
4 ounces Maytag blue cheese, crumbled or cut into small chunks
2 teaspoons Kosher salt
Freshly ground pepper

For the Brown Sugar Walnuts
1 egg white
½ cup brown sugar
1 teaspoon Kosher salt
8 ounces (or 2 cups) walnut halves and pieces

Space two racks evenly apart in the oven and preheat to 350°F Spread out the potatoes, garlic, and butter in a 13x 9-inch baking dish. Pour the water over the potatoes and season with the salt and pepper. Cover the dish tightly with foil, transfer to the top rack in the oven and bake for one hour or until the potatoes are very soft.
While the potatoes cook, whisk the egg white in a medium-mixing bowl until frothy. Add the sugar and salt and whisk again to combine. Add the walnuts and stir to coat well. Spread the nuts out on a baking sheet covered with parchment paper or a silicon liner, or use a non-stick baking sheet. Transfer to the lower rack in the oven and bake for 10-12 minutes. Remove and gently mix the nuts around on the sheet pan, scraping the sugar from the bottom. Let the nuts cool while the potatoes finish baking and then roughly chop them before serving.

When the potatoes are done, remove them from the oven and add the blue cheese. Transfer them in batches to a blender and puree until very smooth, adding the 1/4 of water as needed. Season with additional salt and pepper to taste. To serve, scoop the potatoes into a serving dish and top with chopped candied walnuts.

and

Root Vegetable Caponata

Makes 1 1/2 quarts (Serves 4-6)

2 slices thick-cut bacon, cut into 1/4-inch pieces (“lardons”)
1 small onion, diced small
2 cloves garlic, peeled and thinly sliced
1 red pepper, julienne (1/8-inch strips)
2 tablespoons water
1 medium celery root (about 10 ounces), peeled and diced small (2 cups)
1 small butternut squash (about 12 ounces), peeled and diced small (2 cups)
3 medium parsnips, peeled and diced small (2 cups)
1/2 cup toasted pistachios, roughly chopped
3/4 cup golden raisins, soaked for 15 min in warm water and strained
3 teaspoons sugar
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper

Preheat oven to 375° F. Heat large sauté pan or wide round roasting pan over medium heat. Add bacon to the hot pan and cook until it begins to crisp and brown, about 5 minutes. Add the onion and garlic and sweat for 3 minutes. Add the pepper and cook one minute. Add the water and deglaze the pan, scraping the brown bits from the bottom as the water sizzles. Once the water has evaporated, add the butter and olive oil, and then the celery root, squash and parsnips. Stir to coat the ingredients with the butter and oil. Place in oven and let roast until just tender, about 30-40 minutes, stirring twice. Remove from the oven and season with salt and pepper. Toss with the sugar, vinegar, pistachios and raisins and serve.

A special thanks to Top Chef Stephanie.